CN105062673B - A kind of caf composition and its method for making caf cigar - Google Patents

Abstract

The invention discloses a coffee-flavored essence formula and a method for making coffee-flavored cigars. The coffee-flavored essence comprises the following components in parts by weight: 0.5-2.0% lysine, 0.05-0.4% methionine, phenylpropanoid Amino acid 0.25-1.0%, tyrosine 0.5-2.0%, fructose 2.5-9.5%, glucose 0.5-3.5%, propylene glycol 12-18%, and the rest is water. The process of adding coffee flavor essence to cigars is as follows: a filler part: spray evenly according to the ratio of essence liquid to cigar leaf mass of 1.5-2.5% and then leave to ferment; b wrapper part: put cigar wrapper in essence Soak the handle in the feed liquid for 10‑30min, and let it stand until the moisture is even. The coffee essence of the invention has simple ingredients, low cost and convenient method, fills the technical blank of coffee essence for cigar seasoning, forms a new cigar category with unique coffee and natural smoke flavor of cigars, and has good application effect.

Description

A coffee-flavored essence formula and method for making coffee-flavored cigars

technical field

The invention relates to the field of tobacco additives, in particular to a formula of coffee-flavored essence and a method for making coffee-flavored cigars.

Background technique

Tobacco is a special consumer product, and smoking style is the main factor whether it can be accepted by consumers. In recent years, mini cigarillos have become popular among consumers because of their moderate price and the convenience of carrying and smoking. Different from the "authentic" hand-rolled full-leaf cigars, the mini cigarillo is a product that emphasizes individuality and requires the addition of various exogenous aromas to coordinate with the aroma of the smoke.

Flavors and fragrances are the soul of tobacco and are crucial to the style of tobacco products. Most of the currently commercially available coffee flavors are used in the food and beverage industry, but the application effect in tobacco is not good. Therefore, how to develop a kind of coffee-flavor essence that can be added into cigars to enrich cigar style and improve cigar flavor, and apply it to cigar production has important practical significance.

Contents of the invention

Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a coffee flavor essence for cigars. The present invention prepares coffee flavor essence and researches adding it to the cigar formula to form a unique aroma of coffee and cigar tobacco. A blend of personalized mini cigars.

To achieve the above object, the present invention is achieved through the following technical solutions:

A coffee-flavored essence for cigars, the coffee-flavored essence contains the following components and their percentages by weight: 0.5-2.0% lysine, 0.05-0.4% methionine, 0.25-1.0% phenylalanine, tyrosine Amino acid 0.5-2.0%, fructose 2.5-9.5%, glucose 0.5-3.5%, propylene glycol 12-18%, and the rest is water.

Further, the ingredients and weight percentages of the coffee flavor essence are as follows: 1.0-1.5% lysine, 0.15-0.25% methionine, 0.55-0.6% phenylalanine, 0.9-1.0% tyrosine , fructose 4.5-7.5%, glucose 1.5-2.5%, propylene glycol 14-16%, and the rest is water.

Further, the mass percentage of various amino acids in the coffee flavor essence should satisfy lysine:methionine:phenylalanine:tyrosine=6:1:3:5; The mass percentage of fructose and glucose should satisfy fructose:glucose=3:1; The mass percentage of amino acid and sugar in the described coffee flavor essence should satisfy amino acid:sugar=3:8.

Further, the ingredients and weight percentages of the coffee flavor essence are as follows: 1.2% lysine, 0.2% methionine, 0.6% phenylalanine, 1.0% tyrosine, 6% fructose, 2% glucose , propylene glycol 15%, and the rest is water.

Further, the coffee flavor essence for cigars is composed of lysine, methionine, phenylalanine, tyrosine, fructose, glucose, propylene glycol and water at room temperature and stirred for 10 minutes, fully dissolved to form a homogeneous solution , placed in a dark, cool place, stored for 12-36 hours.

Further, the adding process of the coffee flavor essence in the cigar comprises the following steps:

(a) Filler part: in the feeding process of thread-making tobacco, spray the material liquid evenly on the cigar raw tobacco leaves according to the ratio of the above-mentioned coffee flavor liquid to the mass ratio of 1.5-2.5% of the cigar raw tobacco leaves, and then put it in the leaf storage cabinet Let stand, fully absorb and ferment.

(b) Wrapper part: put the cigar wrapper in the above-mentioned coffee-flavored flavor liquid for 10-30 minutes, and let it stand until the moisture is uniform.

Further, the fermentation time is 24h.

Still further, the fermentation temperature is 30-60°C.

Further, the relative humidity of the fermentation is RH 60-90%.

Compared with the prior art, the present invention has the following advantages and beneficial effects: the coffee flavor of the present invention has simple components, low cost, and simple method, which makes up for the technical gap in the application of coffee flavor for cigar seasoning, and has a good application effect; the coffee flavor After it is applied to cigars, it can form a personalized mini cigar with a combination of unique coffee and cigar smoke, so as to achieve the purpose of strengthening the style characteristics of the product.

Detailed ways

In order to better explain the present invention, the main content of the present invention is further clarified below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.

Example 1

Take by weight 1.0% lysine, 0.18% methionine, 0.6% phenylalanine, 0.8% tyrosine, 6% fructose, 2% glucose, 15% propylene glycol, and the rest are water; The above mixture is uniform, placed in a dark and cool place, and stored for 24 hours to obtain coffee flavor essence 1.

Example 2

Take by weighing 1.5% lysine, 0.25% methionine, 0.6% phenylalanine, 1.2% tyrosine, 6.5% fructose, 2% glucose, 16% propylene glycol by mass percentage, all the other are water; The above mixture is evenly mixed, placed in a dark and cool place, and stored for 24 hours to obtain the coffee flavor essence 2.

Example 3

Take by weight 1.2% lysine, 0.2% methionine, 0.6% phenylalanine, 1.0% tyrosine, 6% fructose, 2% glucose, 15% propylene glycol, and the rest are water; The above mixture is evenly mixed, placed in a dark and cool place, and stored for 24 hours to obtain the coffee flavor essence 3.

Example 4

Take by weight 2% lysine, 0.3% methionine, 1% phenylalanine, 1.2% tyrosine, 6% fructose, 2% glucose, 15% propylene glycol, and the rest are water; The above mixture is evenly mixed, placed in a dark and cool place, and stored for 24 hours to obtain the coffee flavor essence 4.

Example 5

Take by weighing 1.2% lysine, 0.2% methionine, 0.6% phenylalanine, 1.0% tyrosine, 9.5% fructose, 3.5% glucose, 12% propylene glycol, and all the other are water; The above mixture is evenly mixed, placed in a dark and cool place, and stored for 24 hours to obtain the coffee flavor essence 5.

Example 6

Take by weighing 1.2% lysine, 0.4% methionine, 1% phenylalanine, 2% tyrosine, 6% fructose, 2% glucose, 15% propylene glycol by mass percentage, and all the other are water; The above mixture is evenly mixed, placed in a dark and cool place, and stored for 24 hours to obtain the coffee flavor essence 6.

The lysine, methionine, phenylalanine, tyrosine, fructose and glucose used are food grade.

The steps of adding coffee flavor essence in the cigar making process are as follows in the present embodiment 1-6:

1. Filler part: In the feeding process of thread-making tobacco, the mass ratio of the prepared coffee-flavored liquid to cigar raw tobacco leaves is 1.5%, 2.0%, and 2.5%, respectively, and the liquid is evenly sprayed on the cigars The raw tobacco leaves are then placed in a leaf storage cabinet to stand still for 24 hours. The temperature and relative humidity in the leaf storage cabinet are respectively 45°C and 75%, fully absorbed and fermented, then shredded and dried. Under high temperature conditions in the drying section, Amino acids and sugars undergo Maillard reactions to form coffee-like aroma substances.

2. Wrapper part: put the cigar wrapper in the prepared coffee-flavored liquid and soak the handle for 10-30 minutes, adjust the moisture content after soaking the handle, roll the epidermis, and make a semi-finished mini cigar. After the cigars are dry, smoke them for evaluation.

The coffee flavor essences 1-6 prepared in the above examples were added in different amounts and then made into samples for comparison and analysis. Under the same conditions, the six indicators of cigar color, fragrance, miscellaneous gas, irritation, aftertaste, and gray scale were tested. Evaluate the monitoring of smoking effect; the monitoring results are shown in Table 1 below:

Table 1 The coffee flavor 1-6 is added in different amounts and the samples are evaluated and absorbed under the same conditions

The grade standards and corresponding scores of the evaluation criteria are shown in the table below:

Table 1 Grade standard and corresponding score table of evaluation criteria:

Through smoking evaluation, the cigar products added with the above-mentioned flavor samples can be divided into strong, medium and light tastes according to the different addition ratios. The coffee essence prepared by the present invention is added to the cigar formula, and its charcoal, flower, fruit, and grass flavors are similar to those of commercially available coffee, and can form a personalized mini cigar with unique coffee and cigar smoke aroma. .

Although the above-mentioned embodiment has described the present invention in detail, it is only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments according to the present embodiment without inventive step. These embodiments All belong to the protection scope of the present invention.

Claims (9)

1. A coffee-flavored essence for cigars, characterized in that: the weight percentage of the ingredients contained in the essence is as follows: 0.5-2.0% lysine, 0.05-0.4% methionine, 0.25-1.0% phenylalanine , tyrosine 0.5-2.0%, fructose 2.5-9.5%, glucose 0.5-3.5%, propylene glycol 12-18%, and the rest is water. 2. The coffee flavor essence for cigars according to claim 1, characterized in that: the ingredients contained in the essence and their weight percentages are as follows: 1.0-1.5% lysine, 0.15-0.25% methionine, benzene Alanine 0.55-0.6%, tyrosine 0.9-1.0%, fructose 4.5-7.5%, glucose 1.5-2.5%, propylene glycol 14-16%, and the rest is water. 3. The coffee flavor essence for cigars according to claim 1, characterized in that: the mass percentage of said lysine, methionine, phenylalanine, and tyrosine satisfies the requirement of lysine: methionine Acid: phenylalanine: tyrosine = 6: 1: 3: 5; the mass percentage of fructose and glucose satisfies fructose: glucose = 3: 1; amino acids and sugars in the coffee flavor for cigars The mass percentage satisfies amino acid: sugar = 3: 8. 4. The coffee flavor essence for cigars according to claim 1, characterized in that: the ingredients contained in the essence and their weight percentages are as follows: 1.2% lysine, 0.2% methionine, 0.6% phenylalanine %, tyrosine 1.0%, fructose 6%, glucose 2%, propylene glycol 15%, and the rest is water. 5. A coffee flavor essence for cigars according to claim 1 or 2 or 3 or 4, characterized in that: the preparation method of the essence is: taking each raw material according to the weight for subsequent use, stirring at room temperature Dissolve the raw materials fully in 10 minutes, prepare a homogeneous solution, store it in a dark and cool place, and store it for 12-36 hours to obtain the desired tobacco coffee flavor essence. 6. A process for adding coffee flavor essence for cigars according to claim 1 or 2 or 3 or 4, characterized in that: said process comprises the steps of: (a) Filler part: in the feeding process of thread-making tobacco, spray the material liquid evenly on the cigar raw tobacco leaves according to the ratio of the above-mentioned coffee flavor liquid to the mass ratio of 1.5-2.5% of the cigar raw tobacco leaves, and then put it in the leaf storage cabinet fermentation; (b) Wrapper part: put the cigar wrapper in the above-mentioned coffee-flavored flavor liquid for 10-30 minutes, and let it stand until the moisture is uniform. 7. The process of adding coffee flavor essence according to claim 6, characterized in that: the fermentation time in the step (a) is 12-36h. 8. The process of adding coffee flavor essence according to claim 6, characterized in that: the fermentation temperature in the step (a) is 30-60°C. 9. The process of adding coffee flavor essence according to claim 6, characterized in that: the relative humidity of fermentation in the step (a) is RH 60-90%.